Hazard Analysis and Critical Control Points (HACCP)

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Anonymous
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301081
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Hazard Analysis and Critical Control Points (HACCP)
Updated:
2015-04-19 12:59:05
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HACCP
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Description:
Vet Med - Module 12
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  1. What is the food chain?
    The sequence of stages and operations involved in the production, distribution, storage and handling of a food and its ingredients, from primary production to consumption.
  2. What is food security?
    The concept that food is produced in a sustainable way, accessible to all, available at all times and wholesome.
  3. What is food safety?
    The concept that food will not harm the consumer when it is prepare and/or rate according to its intended use.
  4. What is food quality?
    That a food is of a defined characteristic and is fit for its intended purpose
  5. What does HACCP stand for?
    Hazard Analysis and Critical Control Points
  6. Give examples of prerequisites needed before implementing a HACCP programme
    • Pest control
    • Maintenance programme
    • Water control
    • Cleaning programme
    • Staff training programme
    • Personal Health and Hygiene
  7. What are the 7 HACCP principles?
    • Conduct a Hazard Analysis
    • Determine critical control points
    • Establish critical limits
    • Establish a monitoring system
    • Establish a corrective action system
    • Establish verification system
    • Establish documents concerning all procedures and records
  8. What are the four hazard categories?
    • Chemical
    • Biological
    • PhysicalĀ 
    • Allergenic
  9. Define a control measure
    An action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level
  10. What are the two components that make up a risk?
    Impact and Likelihood (Risk = impact + likelihood)
  11. What is a critical control point?
    A point at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

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